This Red Lentil Falafel is one of the easiest and quickest versions of traditional chickpea falafel I’ve ever made. Instead of soaking chickpeas overnight, I soak red lentils for just an hour and still get the same crunchy, flavorful, and satisfying result. The texture is tender inside with a perfectly crisp exterior, and the taste brings all the Middle Eastern falafel vibes without the extra prep time. I love making a big batch for meal prep or a light snack throughout the week — they even taste great cold straight from the fridge.
Why You’ll Love This Recipe
I love how simple and time-saving this falafel recipe is. There’s no need to plan a day ahead or wait overnight for soaking. The ingredients are minimal, affordable, and always easy to find. Plus, the recipe is versatile — I can serve these falafels in wraps, on salads, or enjoy them as a protein-packed snack. The red lentils give a mild, nutty flavor and a beautiful texture that holds together perfectly without the need for eggs or chickpeas.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup dry red lentils
2 cups water
1 small onion
3 cloves garlic
1 cup chopped parsley
1 tsp salt
½ tsp cumin
2 tbsp flour
3–4 tbsp oil for frying
Directions
I start by covering the red lentils with water and soaking them for about one hour, until they double in size.
Once soaked, I drain the lentils and transfer them to a food processor along with the onion, garlic, parsley, salt, and cumin.
I blend everything together until I get a smooth green paste-like mixture.
I stir in the flour, mix well, and then shape the mixture into small balls or patties — usually around 20 pieces.
In a frying pan, I heat the oil and fry the falafel on each side until golden and crunchy. I serve them hot or store them for later.
Servings and Timing
This recipe makes about 4 servings (roughly 20 small falafels).
Prep time: 1 hour
Cook time: 20 minutes
Total time: 1 hour 20 minutes
Variations
I sometimes add a chopped chili pepper or a pinch of cayenne for a little heat.
Replacing parsley with cilantro or celery leaves changes the flavor profile beautifully.
For a baked version, I bake the falafel at 400°F (200°C) for about 25 minutes, flipping halfway through for even crispness.
I occasionally roll the falafel in breadcrumbs before frying for extra crunch.
Storage/Reheating
I keep leftover falafel in an airtight container in the fridge for up to 4 days. They reheat perfectly in a skillet or oven at 350°F (175°C) for about 10 minutes. For longer storage, I freeze them in a single layer and reheat directly from frozen when needed.
FAQs
How do I know when the falafel are cooked through?
I fry them until they are golden brown and firm on the outside. The inside should be cooked but still moist, not mushy.
Can I make the mixture ahead of time?
Yes, I often prepare the mixture a few hours in advance and keep it covered in the fridge until I’m ready to fry.
Can I bake instead of fry the falafel?
Absolutely. Baking is a great oil-free option. I bake at 400°F (200°C) for about 25 minutes, flipping halfway for even browning.
What can I serve with red lentil falafel?
I love pairing them with hummus, tahini sauce, or stuffing them into pita bread with lettuce, tomatoes, and cucumbers.
Why use red lentils instead of chickpeas?
Red lentils require only a short soak and create a smoother texture, making them a faster and easier alternative to traditional chickpea falafel.
Conclusion
This Red Lentil Falafel is my go-to when I want a quick, wholesome, and flavorful meal without the overnight soaking or complicated prep. It’s perfect for meal prep, wraps, or a simple snack any day of the week. The texture, taste, and ease make it a true staple in my kitchen — a satisfying vegan dish that never disappoints.
Red Lentil Falafel is a quick, easy, and vegan alternative to traditional falafel, made with soaked red lentils, fresh herbs, and spices. These patties are crispy on the outside, tender on the inside, and perfect for wraps, salads, or snacking.
Total Time:1 hour 20 minutes
Yield:4 servings (about 20 falafels)
Ingredients
1 cup dry red lentils
2 cups water
1 small onion
3 cloves garlic
1 cup chopped parsley
1 tsp salt
½ tsp cumin
2 tbsp flour
3–4 tbsp oil for frying
Instructions
Cover red lentils with water and soak for 1 hour until doubled in size.
Drain soaked lentils and transfer to a food processor along with onion, garlic, parsley, salt, and cumin. Blend until smooth and paste-like.
Stir in flour and mix until combined.
Shape into small balls or patties (about 20).
Heat oil in a frying pan and fry falafel until golden and crisp on both sides.
Serve hot or store for later use.
Notes
Add chili or cayenne for a spicier kick.
Substitute parsley with cilantro or celery leaves for different flavor.
Bake at 400°F (200°C) for 25 minutes, flipping halfway, for an oil-free option.
Roll in breadcrumbs before frying for extra crunch.
Store in fridge for up to 4 days or freeze and reheat from frozen.
